.... continued from Part I

CANNED YAMS: Uncanned yams are sublime. Uncanned yams can be mashed into
a pouffe of deliciousness. Uncanned yams can be salted, drizzled with a
hint of oil, and roasted to golden perfection. Uncanned yams contain
several billion nutritional benefits. So why would anyone with access to uncanned yams choose to do this to their loved ones?

YULE LOG: I'm certain somewhere in the world there are individuals
capable of making one of these chocolate sponge cake confections that
tastes perfectly delicious. I'm sure they spend hours selecting quality ingredients, mixing them in the kitchen with expensive machinery, and
baking the finished product with scientific precision. But no matter
what they do to ensure the gastronomic quality of this Christmas
dessert, it will never not look like the end result of a fully digested Christmas meal.

And that's the last of that .... finally. You may quibble with this tongue-in-cheek (sort of) list. Some of the complaints are legit -
some are ...... well. There are some things that I quite like of these
entries. Really. Even the dreaded fruitcake (in small quantities) and
egg nog.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butterscotch Scotch Eggnog
Categories: Beverages, Dairy, Booze, Herbs
Yield: 12 servings

12 lg Eggs; separated
1 c Dark brown sugar
2 ts Pure vanilla extract
1/2 ts Kosher salt; + a pinch
2 c Whole milk
1 c Smoky Scotch whisky
1/2 c Brandy
2 c Heavy cream
4 tb Granulated sugar
Grated nutmeg

In a large bowl, combine the yolks, brown sugar, vanilla
and 1/2 teaspoon salt. Using an electric mixer beat on
medium-high speed until thick and dark golden, about 3
minutes. Reduce the speed to low and slowly drizzle in
the milk, Scotch and brandy. Transfer to the freezer to
chill while preparing the rest of the eggnog. (Or
refrigerate for at least 2 hours before completing.)

In a medium bowl, whip the cream on medium-high speed
until soft peaks form. Set aside. In another medium
bowl, using clean beaters, whip the egg whites and pinch
of salt on medium-high speed, adding the sugar by
tablespoons until soft peaks form.

When ready to serve, pour the yolk mixture into a large
punchbowl. Fold in a small amount of whipped cream to
lighten it, then fold in the remaining cream. Fold in
the egg whites. Generously dust the top with nutmeg;
serve immediately.

By: Melissa Clark

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... January 20, 2021 - The end of an error!
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to All <=-

CANNED YAMS: Uncanned yams are sublime. Uncanned yams can be mashed

Used to eat them when I was a kid. Both parents were from the "South"
and grocery stores, we generally were north of the Mason-Dixon line
back then, didn't sell them. Connie developed a real love for them
when they were baked so that's how we would cook them. Now days I
just slice them into thickish slabs and boil the heck out of them,
skin and all, since I seldom use the oven. On the rare occasion I'll
nuke one.

From the local paper:


This twist on a classic French side dish pairs beautifully with smoked
salmon
By Kim Sunee

This twist on a classic French side dish, known as Pommes Anna, gets
added color and flavor from a combo of sweet potatoes and Yukon Golds,
along with garlic and fresh herbs and a hit of freshly grated Parmesan.
They're baked in a muffin tin, so look for small potatoes. If only
large are available, cut in half lengthwise before slicing. A mandoline
makes for the best and thinnest slices, but a sharp chef's knife or
the slicing blade of a food processor also work.

If you don't have a muffin tin, use a nonstick 8 to 10-inch ovenproof
skillet or a nonstick cake pan, but note that cooking times might vary slightly. Be sure to use unsalted butter so you can control the amount
of salt. And feel free to mix up the flavors - add a pinch of smoked
paprika or turmeric or curry.

These are delicious - tender in the center with lots of crispy edges
- when served with smoked salmon and sour cream as a first course.
They also make a great breakfast with poached eggs. Or a side dish to
accompany fish, roasted meats or a green salad.

Stacked mini sweet potato and gold potato cakes

Makes 12 potato cakes

1/2 cup (1 stick) unsalted butter
2 to 3 fresh thyme sprigs or rosemary sprigs
2 cloves garlic, minced
1 1/2 to 2 pounds combination small sweet potatoes and small waxy
potatoes such as Yukon Gold
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly-grated Parmesan cheese

Equipment: 1 standard 12-cup muffin tin; parchment paper; mandoline
slicer or sharp chef's knife

Heat oven to 350 degrees. Melt butter in a small saucepan over medium
heat. Brush muffin cups - bottoms and sides with melted butter. Line
bottoms of cups with parchment rounds. Add a few thyme leaves or
sprigs on bottom of each round. Drizzle scant 1/2 teaspoon butter into
bottom of each cup. Stir garlic into remaining butter.

If potatoes are wider than muffin tin rounds, slice in half lengthwise
first. Using a mandoline slicer or the slicing blade of a food
processor or a very sharp knife, slice potato crosswise into very thin
rounds, about 1/8-inch thick. Note: if using a sharp chef's knife,
slice a small piece off one side of potato and place cut-side down so
it's flush with cutting board and won't wobble as you slice. Place
rounds in a large bowl as you work. Pour garlic butter over and season
with salt and pepper; toss to coat well.

Divide potato slices evenly among muffin cups, overlapping slices to
create a pattern. If adding cheese, fill cups halfway, sprinkle with
cheese and fill with remaining potato slices. Brush tops with any
remaining garlic butter. Cover muffin tin tightly with aluminum foil
and place tin on a baking sheet. Bake until potatoes can be easily
pierced with a knife point, about 35 minutes. Remove foil and invert
a rimmed baking sheet over muffin tin; turn tin over, lightly tapping
on counter to release any potatoes that might stick. Remove tin and
rearrange any slices as needed. Peel off and discard parchment rounds.
Note: Potatoes can be made ahead to this point; cover with foil and
refrigerate overnight. When ready to bake remove foil and proceed
with step 4.

Increase heat to 425 degrees. Place baking sheet back in oven and bake
until edges are golden and crispy, another 15 to 20 minutes. Serve
warm with sour cream and smoked salmon as a first course or as a
side dish.

www.adn.com/alaska-life/food-drink/2021/12/23/this-twist-on-a-classic- french-side-dish-pairs-beautifully-with-smoked-salmon/

The URL is complete with complementary holiday wrap.

--- Maximus/NT 3.01
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Bill Swisher wrote to Dave Drum <=-

CANNED YAMS: Uncanned yams are sublime. Uncanned yams can be mashed

Used to eat them when I was a kid. Both parents were from the "South"
and grocery stores, we generally were north of the Mason-Dixon line
back then, didn't sell them. Connie developed a real love for them
when they were baked so that's how we would cook them. Now days I
just slice them into thickish slabs and boil the heck out of them,
skin and all, since I seldom use the oven. On the rare occasion I'll
nuke one.

From the local paper:

This twist on a classic French side dish pairs beautifully with smoked salmon
By Kim Sunee

This twist on a classic French side dish, known as Pommes Anna, gets
added color and flavor from a combo of sweet potatoes and Yukon Golds, along with garlic and fresh herbs and a hit of freshly grated Parmesan. They're baked in a muffin tin, so look for small potatoes. If only
large are available, cut in half lengthwise before slicing. A mandoline makes for the best and thinnest slices, but a sharp chef's knife or
the slicing blade of a food processor also work.

That's a lot of work to tart up some sweet potatoes. Here's my favourite
thing (other than sweet potato casserole w/marshmallows) to do to one of
those orange lumps:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep Fried Sweet Potato Fries
Categories: Five, Potatoes, Vegetables, Herbs
Yield: 4 Servings

1 1/2 lb Sweet potatoes
2 tb Crushed rosemary
Salt & Cayenne

Fast and easy to make. Be sure to cut the sweet potatoes
into long steak fries (1/2" batons). * This gets them
cooked quickly. If you are frying a turkey add these to
the heated oil once the turkey is out of the way and you
will get more flavor into these fries.

Wash sweet potatoes and cut into long thin strips, about
1/2" thick. * Place in ice water for about 15 minutes.

Remove sweet potato fries from water and pat dry with
paper towels. Place in hot oil about 375ºF/190ºC.

Fry for about 5 minute or until they look done. **

Remove from oil and allow to drain. Sprinkle crushed
rosemary and salt over top. Great served with a spicy
tomato ketchup.

VARIATION: Add a small turnip and a parsnip to the sweet
potato for a multi-coloured and tasty presentation.

* NOTE: I use a "French-fry" cutter that has 1/4" and
3/8" dies. I find that the result fries up quicker and
the centres are less mushy. -- UDD

** NOTE: Original recipe said until "golden brown". How
can one tell "golden brown" on a baton that started out
orange? -- UDD

Recipe by Derrick Riches

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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